This Chicken Pot Pie Casserole is an easier take on a classic comfort food. Loaded with tender chicken, frozen veggies, and a creamy sauce, it’s topped with golden, flaky biscuits for the perfect cozy meal. Using rotisserie chicken and simple ingredients, it comes together quickly, making it an ideal dinner for busy weeknights or chilly evenings.
Chicken Pot Pie Casserole with Biscuits
Chicken Pot Pie Casserole dishes offer a comforting twist on the traditional chicken pot pie. But instead of being prepared with a classic pie crust on top (and sometimes the bottom too), fluffy biscuits are baked above the filling, so it feels like making multiple pot pies, all in one casserole dish.
This biscuit chicken pot pie casserole features the same hearty filling of tender chicken, mixed vegetables, and a creamy, flavorful sauce, but it’s assembled in a way that’s quicker and more convenient. Perfect for busy weeknights or feeding a family of four!
Your family is going to love
I’ve been searching for an easy pot pie casserole for awhile! This recipe did the trick! Thankful for recipes like this!!
This easy casserole makes cooking the classic deep dish stew so much easier. Just like my Gnocchi Chicken Pot Pie, Chicken Pot Pie Soup, Chicken Pot Pie Skillet, and Chicken Pot Pie Noodles, it takes all the flavor of the filling and converts it into a convenient form without the hassle of preparing a pie crust.
Ingredients for Chicken Pot Pie Casserole
- Grands biscuits
- Butter
- Frozen Vegetable: I used a variety of frozen veggies, including frozen peas, corn, carrots, and green beans. Feel free to use any mixed vegetables you like or add your favorite fresh vegetables to the frozen mixture.
- Shredded rotisserie chicken: I love using rotisserie chicken because they have so much flavor and are already prepared, which saves me a step! Not to mention, they are usually a great price! However, if you’d rather get rid of raw chicken taking up space in the freezer, no problem! You can also use chicken breasts instead. Simply thaw and cook before adding them to the pot pie mix.
- Milk
- Cream of chicken soup
- Salt and pepper to taste
- Garlic powder: If you are not a garlic fan, feel free to use your favorite seasoning to the butter topping such as onion powder, rosemary, dried thyme, and Italian seasoning. Or you can omit this altogether and just bake plain biscuits.
See the recipe card for full information on ingredients and quantities.
How to Make Chicken Pot Pie Casserole: Step-by-Step Guide
- Bake The Biscuits: Bake the biscuits at 375 degrees Fahrenheit for 8 minutes. Remove from oven but leave oven on.
- Make The Veggie Mixture: Melt the butter in a large skillet, add the frozen vegetables, and cook over medium-high heat for 10-15 minutes.
- Make The Chicken Mixture: Stir the chicken, milk, soup, salt, and pepper into the veggies and heat for 5 minutes until bubbly hot.
- Assemble: Pour the chicken pot pie filling into the baking dish. Place the pre-baked biscuits on top of the casserole, baked side down and the raw side up.
- Top The Biscuits With Butter: Microwave the butter until melted. Pour over the top of the biscuits.
- Bake Until Brown: Bake the casserole for 10-12 minutes or until the biscuits are golden brown.
- Serve: Serve while warm and enjoy!
Why Use Grands Biscuits for Your Pot Pie Casserole?
Baking biscuits on top of a Chicken Pot Pie Casserole is a game-changer—no rolling or shaping dough required! Unlike puff pastry or crescent rolls dough, which can bake unevenly or feel too light, biscuits hold their shape and bake up fluffy with a golden crust. An egg wash adds extra shine, while toppings like cheddar cheese and herbs make it even more flavorful.
Serving Suggestions
This homemade Chicken Pot Pie Casserole is hearty enough to stand on its own, but it also pairs perfectly with a few sides. Since it has no bottom crust, you can serve it over mashed potatoes, brown rice, or cauliflower rice. A green salad or some roasted vegetables make excellent accompaniments.
Tips for the Best Biscuit Chicken Pot Pie Casserole
- Make More: If you want more pot pie filling, you can double the filling amount for this dish.
- Thicken The Filling: If you find your filling is too runny, you can add a couple of few pinches of all purpose flour. But don’t add too much or it will become cloudy and have a “floury taste.”
- Continue To Cook The Casserole: If your pot pie is watery, it wasn’t baked long enough.
Variations and Add-Ins for Chicken Pot Pie Casserole
- Pick Your Protein: I love using leftover cooked chicken or turkey from Thanksgiving and Christmas; it’s a great way to use your leftovers before they go bad.
- Vary the Veggies: This recipe is so versatile! You can use any mix of vegetables, frozen or fresh. Make your own mixture using peas, carrots, onion, celery, green beans, sliced mushrooms, spinach, corn, diced potatoes, or your favorite root vegetable. Get creative and customize your pot pie recipe to fit whatever you and your family like!
- Prepare Your Pot Pie: There are so many creative ways to make chicken pot pie. Check out my blog to see chicken pot pie 7 ways!
More EAsy Casserole Recipes
If you tried this Chicken Pot Pie Casserole Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Chicken Pot Pie Casserole
Video
Ingredients
- 1 can Grands biscuits 8 biscuits
- 4 tablespoons butter divided
- 4 cups frozen vegetable variety corn, peas, carrots, green beans
- 4 cups shredded rotisserie chicken or any cooked chicken
- 2 cups milk
- 2 10.5 ounce cans Cream of Chicken soup
- ½ teaspoon garlic powder
- 1 teaspoon Salt
- ½ teaspoon black pepper
Instructions
- Spray a 9×13 pan with nonstick spray.
- Preheat the oven to 375 degrees.
- Place the biscuits on a baking sheet and bake for 8 minutes. Remove from oven but leave oven on.
- While biscuits are pre-baking, in a large skillet over medium-high heat melt the 2 tablespoons of butter.
- Add the frozen vegetables and cook for 10-15 minutes.
- Add the chicken, milk and cream of chicken soup, salt and pepper to taste. Stir to combine and heat for 5 minutes until the mixture is fully heated and bubbly hot.
- Pour into prepared 9×13 dish and spread evenly.
- Take the pre-baked biscuits and place them on top of the casserole with the baked side down and the raw side up.
- Place 2 tablespoons butter in a small microwaveable dish along with the garlic powder. Microwave until melted (30 second intervals, covered).
- Pour the melted butter over the top of the biscuits.
- Place the casserole in the oven and bake for 10-12 minutes then tent with foil and bake another 10-12 minutes.
Jenn’s Notes
- In The Refrigerator: Store leftovers in the fridge for up to three days in an airtight container. Keep in mind that the biscuits are going to be a bit softer than straight out of the oven. You may want to remove the biscuits and crisp them up while you heat the leftovers in the microwave.
- In The Freezer: This casserole makes a great make-ahead meal. Just cover in plastic wrap and aluminum foil and freeze it before baking! Bake it right from the freezer! You can freeze it for up to 3 months.
- If you want more pot pie filling, you can double the filling amount for this dish.
- If you find your filling is too runny, you can add a couple of few pinches of all purpose flour. But don’t add too much or it will become cloudy and have a “floury taste.”
- If your pot pie is watery, it wasn’t baked long enough.
Nutrition Info
This chicken pot pie recipe is so hearty and delicious. The filling is nice and creamy and so full of flavor. On those cold nights when you are craving the ultimate comfort, this is going to be your first choice for a recipe!
stay away from the canned soup – any kind! The salt level is amazingly high – high blood pressure, heart problems come from added salt. Make your own stock/soup addition so you can control what you eat.